Main garden is about 25 feet by 36 feetor a bit larger. I grow many vegetable which are pressure canned for off season use. I have a new way of keeping the soil energized. It is experimental at this stage.
There are several trees that produce many leaves. This year the leaves were reduced by a vacuum blower that reduced the voluum by about half. I rototill the garden after removing all weeds and spread the reduced leaves on top of the soil about three inches thick. This will be rototilled in the spring prior to planting. The leaves will be reduced and mostly consumed adding fertilizr to the garden. Basically natural fertilizer.
30 September 2022 Delicious Apple Processing
https://durgan.org/2022/September%202022/30%20September%202022%20Delicious%20Apple_/HTML/ 30 September 2022 Delicious Apple
A bushel of delicious apples 40 pounds purchased for 40 dollars were processed into 34 liters of juice at 15 PSI for 15 minutes.
Process was: Wash, quarter, add 5 liters of water to facilitate cooking and to make final juice drinkable. Cook until soft about 30 minutes.Beat into a slurry with hand blender.
Strain to remove debris and seeds.
Place in liter jars and pressure cook at 15 PSI for 15 minutes.
Store at room temperaturre for off season storage.
29 September 2022 Brussels Sprouts and Carrots. https://durgan.org/2022/September%202022/29%20September%202022%20Brussels%20Sprouts%20and%20Carrots_/HTML/ 29 September 2022 Brussels Sprouts and Carrots
A few Brussels Sprouts and Carrots were left in the garden and were removed and made into four liter jars of pressure canned juice. Excellent quality.
https://durgan.org/2022/September%202022/22%20September%202022%20Concord%20Juice%20122%20liters/HTML/ 22 September 2022 Concord Juice 122 liters
One hundred and twenty (120) liters of pressure canned juice 15 PSI for 15 minutwas obtained from 6 bushels of Concord grapes. The substrates were removed about 5 pounds and about 10 pounds of seeds. Water was added to facilate cooking and to make the juice drinkabe, about 60 liters total. The juice took about two days to process. The liter jars are stored at room temperature for long term storage. Each bushel produced about 20 liters of juice.
21 September 2022 Processing Concord Grapes
Six bushels of Concord grapes were processed into about 120 liter jars of juice pressure canned at 15 PSI for 15 minutes. Six liters of picked grapes weighed about 40 pounds off the vine.
I removed the subtrate holding the clusters by wiping across a chicken wire screen,home made. The grapes fell through and the green subtrate minus the grapes was removed. The grapes were washed in sreened mesh container.
The grapes were separated into two batches due to the size of the pots. Five liters of water was added to each batch to facilitate cooking and to make the final product of a drinkable texture. The grapes were cooked until soft.Then beat into a homogeneous slurry.
The slurry was strained through a 2 mm mesh screen to remove the seeds.
The juice was then poured into one liter jars and pressure canned at 15 PSI for 15 minutes. Stored at room temperature for long term storage.
This method uses the whole grape.Perfect juice.Six bushels of grapes have about 3 pounds of removed substrate, and 4 pounds of seed. Both removed. Each bushel yields around 120 liters of presure canned juice. It took about three hours (two people to pick the six bushels of grapes)
https://durgan.org/2022/September%202022/21%20September%202022%20Removing%20Substrate_/HTML/ .21 September 2022 Removing substrate
https://durgan.org/2022/September%202022/18%20September%202022%20Procesing%20one%20bushel%20of%20Concord%20Grapes/HTML/ 18 September 2022 Processing 6 Bushels of Concord Grapes
Six bushels of Concord Grapes 40 pounds each were processed into about 126 one liter jars of juice. Explained with pictures is one bushel. The remainder were similarly procesed.
Prcess is Wash, remove green substrate, Cook and beat into a slurry, strain, pressure can.
Detail:Wash, the grapes have not been sprayed.
Remove the green substrate, Swipe across a metal chicken wire screen home made. The grapes fall through and the substrate can be picked off.
Cook and beat into a slurry, add about 5 liters of water to faciliate cooking and to make the end product drinkable, Use a hand blender, Cook until soft about 20 minutes.
Strain to remove seeds using a 2 mm mesh plate in the strainer. The end producgt is a juice.
Pressure can, Fill 7 one liter jars and presure can at 15 PSI for 15 minutes for off season storage at room temperature Some jars may not seal, redo or use the affected jars within a few days.
The process takes a bit of time, but the end product is a perfect juice.
https://durgan.org/2022/September%202022/15%20September%202022%20Garden%20Concord%20Grapes/HTML/ 15 September 2022 Garden Concord Grapes
Seven liters of garden Concord grape juice was made from ten pounds of grapes from the one plant. All the grape was used by removing the indivual grapes from the green subtrate, by swiping across a chicken wire mesh screen home made.
Method: Remove clusters, remove substrate from the clusters by swiping across a chicken wire mesh. Wash,add enough water to make drinkable 4 liters, cook about 20 minutes. Hand blend into a slurry. Strain through a 2 MM mesh screen to remove seeds. Pour juice into liter jars nd pressurre can at 15 PSI for 15 minutes fr long term storage. Pictures delineate the processing method.
Ripening of Grapes All varieties of grape are non-climateric — they don’t ripen once they’re taken off the vine.
What is the difference between climacteric and non-climacteric fruit?
The reason for this is that there are two different types of fruit: climacteric fruit and non-climacteric fruit. What is the Difference Between Climacteric and Non-Climacteric Fruit? Climacteric fruit will continue to ripen after harvest, while non-climacteric fruit will not continue to ripen after harvest.
Climacteric fruit will ripen after removal from plant.
Pre-climacteric will not ripen after removal from plant.
CLIMACTERIC FRUIT NON-CLIMACTERIC FRUIT
Tomato Summer Squash
https://durgan.org/2022/September%202022/5%20September%202022%20Watermelon/HTML/ 5 September 2022 Watermelon
One medium sized watermelon was made into presure canned juice. The whole watermelon was used except the seeds. Method: The skin was removed by cooking the whole watermelon in a large pot for about 40 minutes and removing the washed skin with a spatula. The seeds were removed.
The flesh was then cut into small pieces and the skin and water from the skin removal procedure was placed in the pot. It was all cooked and beat into a homogenous slurry. The slurry was then strained to make juice.The juice was placed in 11 liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.
Pictures delineate the highlights.
https://durgan.org/2022/September%202022/5%20September%202022%20Cabbage%20Zucchini/HTML/ 5 September 2022 Cabbage Zucchini
Eleven liters of cabbage and zucchini were pressure canned. Method: Wash, reduce in size, cook and make a slurry, strain, place in batches of 7 and pressure can. The strainer output of the 2mm mesh screen was put through the Champion Juicer to obtain maximium nutrients. Pictures depict the highlights.